Braunschweiger

Braunschweiger is a term for various types of sausage. In the German Food Code it is used for Braunschweiger sausage.

Distribution in Austria

In Austria we mean by a Braunschweiger a cooked sausage, similar to the smoked sausage. Made the sausage is made ​​from pork and beef, bacon and nitrite. The Brunswick is in Austria, especially in Vienna under the name of " drought " is known, the Braunschweiger himself as a rod sausage with about 8-9 cm in diameter. In southern Austria there is only garland Braunschweiger sausage with 4-5 cm in diameter.

Distribution in the USA

Generally, the term Braunschweiger in the United States usually smoked, spreadable liver sausage. The Code of Federal Regulations, the contents and preparation are determined in compliance meat "beef Brunswick ", " Braunschweiger ( Liverwurst )" or may be similarly named. Thus, Braunschweiger is a cooked sausage that taste must by smoked meat and consists of pork, beef, or veal. You must be at least 30 % of the liver called farm animals included. . More rarely, also find the name " Brunswicker ", indicating outdated German or Low German spelling, which is common for the city of Braunschweig, especially in England.